Ingredients
For the Sweet Potato Filling:
- 4 large sweet potatoes
- ½ cup sugar
- 1 cup butter melted (to blend more easily)
- 1 teaspoon vanilla or bourbon bourbon preferred
- 1 cup milk
For the Topping:
- ⅓ cup melted butter
- 1 cup light brown sugar
- 1 cup flour
- 1 cup shredded coconut pecans optional, but I skip them
- Optional: Double the topping for extra crunch.
Instructions
Prepare the Sweet Potatoes:
- Boil the sweet potatoes until tender. Let cool slightly, then peel and mash.
Make the Filling:
- In a large bowl, combine the mashed sweet potatoes with sugar, melted butter, vanilla (or bourbon), and milk. Mix until smooth.
- Spread the sweet potato mixture evenly into a greased casserole dish.
Prepare the Topping:
- In a separate bowl, combine the melted butter, light brown sugar, flour, and shredded coconut. Stir until well blended.
Assemble the Casserole:
- Sprinkle the topping evenly over the sweet potato mixture. For an extra crunchy layer, double the topping ingredients.
Bake:
- Preheat your oven to 350°F.
- Bake the casserole for 25 minutes, or until the topping is golden brown and crisp.